COOK IT.
Preheat your grill or smoker to 350°F
Wash potatoes in cold water and pat dry.
Toss the potatoes with avocado oil until evenly coated and season with salt and pepper.
Wrap each potato tightly with aluminum foil.
Place the wrapped potatoes on the top rack of your grill or smoker for about 45-50 minutes.
While potatoes are cooking, add cheddar cheese, cream cheese, bacon, jalapenos, sour cream, garlic, salt, and bread crumbs to a blender or food processor. Blend until smooth. Transfer mixture to a piping bag and leave out at room temperature.
After 45-50 minutes, check the doneness of potatoes by inserting a fork into the middle of a potato. If the fork inserts and comes out easily, the potatoes are done.
Remove the potatoes from the grill and unwrap fully or leave foil only on the bottom. Split each open (careful, as they will be hot) and spread 1 tbsp of butter into each. Then, using the piping bag, fill each potato evenly with the premade popper mixture.
Place the potatoes back into the grill on the upper rack and continue to cook until the filling is hot and golden brown.
Remove from the grill and serve immediately!